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#10:  Deci-Porter (Brown Porter)
Chris Swingley Michael Marchetti 
15-Nov-1991

Recipe (for 5 gallons final volume)
8.0 pounds Klages Malt
1.5 pounds Vienna Malt
2.0 pounds Crystal Malt, 40L
1.0 pounds Chocolate Malt
0.5 pounds Dextrine Malt
0.25 pounds Black Patent Malt

0.5 ounces   Northern Brewer pellet hops, % AA (60 minutes)
0.5 ounces   Northern Brewer pellet hops, % AA (30 minutes)
1.0 ounces   Willamette pellet hops, % AA (30 minutes)
0.5 ounces   Willamette pellet hops, % AA (1 minutes)
1.0 ounces   Cascade pellet hops, % AA (dry hopped in secondary)


  • Wyeast #1084 (Irish Stout Yeast), pitched at 76°F
  • Starter: 1 quart water, 6 T cup DME, pitched at 76 F

Water
  • Davis City water

Mash
  • 14.0 quarts water @ 140°F, grist ratio of 1.2 quarts:pound @ 128°F (Held 30 minutes)
  • Heated, grist ratio of 2.0 quarts:pound @ 155°F (Held 142 minutes)

Sparge
  • 5.0 gallons water @ 180°F, drain

Boil
  • Boiled 5.0 gallons for 60 minutes to yield 4.5 gallons wort

Fermentation
  • Primary: plastic, 2 days, 80°F, Added cold water to fill fermenter
  • Secondary: glass, 8 days, 80°F

Packaging
  • Bottled with 0.75 cups dextrose

Properties
Starting Gravity: 1.042 Final Gravity: 1.010
Original Extract: 10.5°plato Apparent Extract: 2.56°plato
Real Extract: 4.05°plato
Alcohol: 4.2% by volume (3.3% by weight)
Apparent Attenuation: 75.6% Mash Efficiency: 60%
Bitterness: 35 IBU Color: 40 SRM
BU:SG: 0.83 BV: 1.77

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